[Latin Name] Allium sativum L.

[Plant Source] from China

[Appearance] Off-white to light yellow Powder

Plant Part Used:Fruit

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

Introduction:

In ancient times, garlic was used as a remedy for intestinal disorders, flatulence, worms, respiratory infections, skin diseases, wounds, symptoms of aging, and many other ailments. To date, more than 3000 publications from all over the world have gradually confirmed the traditionally recognized health benefits of garlic.

Although aged Garlic has so many benefits to human body, but it has a unpleasant odor. most of people do not like this taste ,so we use modern biological technology, to enrichment the elite containing in the Garlic and get rid of the odor of the product ,we call it aged garlic extract

Function:

(1) Has a strong and extensive antibiotic ability. It can kill all kinds of bacteria totally sucn as gram-positive bacteria, gram-negative bacteria and fungi; can restrain and kill some pathogenic microorganisms such as many staphylococcocci, pasteurella, typhoid bacillus, shigella dysenteriae and pseudomonas aeruginosa. So, it can prevent and cure many kinds of contagion, especially coccidiosis in chicken.

(2) Because of its strong garlic odour, allicin can increase feed intake of the birds and fish.

(3) Flavors the meals with a uniform garlic smell and mask unpleasant odors of various feed components.

(4) Strengthen immune system, and promote healthy growth in poultry and fish.

(5) Allicin’s garlic odour is effective in repelling flies, mites and other insects from the feed.

(6) Allicin has a potent sterilization effect on Aspergillus flavus, Aspergillus Niger, Aspergillus fumigatus, etc. and is therefore able to prevent the onset of feed mildew and prolong feed life.

(7) Allicin is safe with no residual drugs

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What does black garlic taste like?
It is made by heating whole bulbs of garlic (Allium sativum) over the course of several weeks, a process that results in black cloves. The taste is sweet and syrupy with hints of balsamic vinegar or tamarind.

What are the health benefits of black garlic?
Garlic reduces inflammation, boosts immune function, is toxic to 14 types of cancer, and boosts cardiovascular health in multiple ways. One of garlic’s compounds is allicin, a sulfur-rich compound that is likely its most powerful weapon against bacteria, viruses, fungi, and parasites.

How long can pickled garlic be kept in fridge?
Stir salt into water until dissolved. Alternatively, you can heat the water for easier salt dissolution, but you’ll need to let it come back to room temperature before pouring it over your garlic. Put your peeled garlic cloves into a quart-sized jar, cover with your (room temperature brine).

How do you cook with black garlic?
The “warm” setting creates the right environment for transforming heads of garlic into black gold (assuming you have a few weeks to spare). Use the cloves as you would roasted garlic: Purée them with oil, then smear the paste on crostini, incorporate it into dressings, or rub it onto chicken or fish before roasting.

Can you still use garlic after it sprouts?
As garlic ages, it develops a spicier, sharper taste; it also starts to sprout. This is not spoilage—garlic isn’t spoiled until it turns soft, or develops dark spots on the cloves. Basically, using sprouted garlic or not comes down to taste and personal preference. Haters of sprouted garlic say it tastes bitter.

What is the allicin in garlic?
When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic. The allicin generated is very unstable and quickly changes into a series of other sulfur-containing compounds such as diallyl disulfide.

Why is the garlic purple?
This type of garlic has several even-sized cloves and thick covered by stiff and thick ‘neck’ with purple stripes. The purple coloration is a result of the large presence of organic pigment “anthocyanidin”. Softneck garlic also known as “white” garlic is the most common type of garlic available.

How do you make your own garlic powder?
First, peel the garlic cloves. Then cut them into thin slices and put in a dry pan. Place the pan in a 150-degree oven to dry the garlic, turning the slices often. Grind the dried slices in a blender, then sift the material through a strainer to separate the chunks from the finer powder.

Can you use the green part of garlic?
You don’t have to remove the green sprout in the center of the garlic clove, but you may want to. It is not poisonous or toxic, but that green sprout supposedly imparts a bitter flavor. It certainly indicates your garlic has been around a while, and the clove itself will most likely have a milder flavor.

Where is allicin found?
Medicinal Activity in Garlic is best measured by it’s Allicin contentNonetheless, allicin is not found in fresh garlic. The chemistry of garlic is extremely complex. Fresh garlic contains an enzyme called “allinase” and “alliin”, which are contained in different parts of the garlic plant.

What does allicin do for you?
A powerful, natural medicine, garlic is used to treat illness such as infection, inflammation, and hypertension, and is often called the world’s greatest…

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